Sun-Dried Tomato And Tuna Pantry Pasta

Name: Sun-Dried Tomato And Tuna Pantry Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 pound short pasta, such as nodi marini; Kosher salt, for the pasta water; 1 teaspoon lemon zest, from 1 lemon; 3 tablespoons freshly squeezed lemon juice, from 1 lemon; 2 tablespoons olive oil; 1 (4.7 ounce) jar sun dried tomato cream, such as Agnoni; 1 (6.7 ounce) jar peranzana pitted olives, drained and chopped, such as BioOrto; 1 (5 ounce) container baby kale, roughly chopped; 1 (8.1 ounce) jar, oil packed tuna, broken into large pieces

Food lovers often find themselves eager to recreate a dish they've tried abroad as soon as they return home, and that’s the story of this delicious recipe. Inspired by a pasta our team shared while touring an olive grove in Liguria, this delicious pasta gets big, bold flavor from a few key pantry ingredients: sun-dried tomato paste, peranzana olives, oil-packed tuna, lemon, and some greens thrown in for good measure. Pasta that comes together this easily is sure to go on a weekly rotation. It is delicious hot or warm and delightful for any time of day.

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

1 pound short pasta, such as nodi marini

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
Kosher salt, for the pasta water
1 teaspoon lemon zest, from 1 lemon
3 tablespoons freshly squeezed lemon juice, from 1 lemon
2 tablespoons olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 (4.7 ounce) jar sun dried tomato cream, such as Agnoni
1 (6.7 ounce) jar peranzana pitted olives, drained and chopped, such as BioOrto
1 (5 ounce) container baby kale, roughly chopped
1 (8.1 ounce) jar, oil packed tuna, broken into large pieces

Instructions

Bring a large pot of water to a boil. Season the water generously with salt. Add the pasta and cook until just al dente, about 12 minutes.
Meanwhile, in a large bowl stir together the lemon zest, lemon juice, olive oil and sundried tomato crema. Add the olives and baby kale and toss well. Using a pasta sider, remove the pasta from the water directly to the bowl. Add 1/2 cup pasta water and toss to combine and coat. Flake the tuna into large pieces on top and serve warm.